|Alphabetical List — Mexican/Southwest Cusine|
|Chipotle Mexican Grill • 338 E. Rand Road, Arlington Heights||847-392-8328|
|Javier’s Sabor Mexicano & Agave Bar • 8 W. Miner Street, Arl. Hts.||847-255-7075|
|Mago • 115 West Campbell Street, Arlington Heights||847-253-2222|
|Salsa 17 • 17 West Campbell Street, Arlington Heights||847-590-1122|
|Taco Bell • 1530 W. Algonquin Road, Arlington Heights||847-259-9702|
|Taco Bell • 2410 East Rand Road, Arlington Heights||847-253-7675|
|Taco Bell • 50 West Dundee Road, Buffalo Grove||847-459-7089|
|Taco Bell • 2997 Kirchoff Road, Rolling Meadows||847-255-4105|
About Mexican Cuisine
The staples of Mexican cuisine are typically corn and beans. Corn, traditionally Mexico’s staple grain, is eaten fresh, on the cob, and as a component of a number of dishes. Most corn, however, is used to make masa, a dough for tamales, tortillas, gorditas, and many other corn-based foods. Squash and peppers also play important roles in Mexican cuisine.
The most important and frequently used spices in Mexican cuisine are chile powder, oregano, cilantro, epazote, cinnamon, and cocoa. Chipotle, a smoke-dried jalapeño chili, is also common in Mexican cuisine. Many Mexican dishes also contain garlic and onions.
Chocolate played an important part in the history of Mexican cuisine. The word “chocolate” originates in Mexico’s Aztec cuisine, derived from the Nahuatl word xocolatl. Chocolate was first drunk rather than eaten. It was used as currency and for religious rituals. In the past, the Maya civilization grew cacao trees and used the cacao seeds it produced to make a frothy, bitter drink. The drink, called xocoatl, was often flavored with vanilla, chili pepper, and achiote (also known as annatto).
List of Mexican Appetizers and Side Dishes
Arroz amarillo (yellow rice)
Arroz con lima (rice with lemon)
Arroz Español (Spanish rice)
Arroz verde (green rice)
Bolillos (salty bread)
Camote (Mexican sweet potato)
Caviar de Carpa
Ceviche, a seafood dish commonly served in the Gulf of California areas
Chapulines, toasted grasshoppers seasoned with salt and lime.
Sopa, typically pasta flavored with meat or tomato consomme
Consomme (broth), either made from drippings of meat roasted for barbacoa, or dry bouillon cubes and powder. Usually known by its most common brand name, Knorr-Suiza.
Cuitlachoche, a fungus that grows on corn plants, often served in soups
Ensalada de fruta (fruit salad)
Frijoles pintos (pinto beans)
Frijoles negros (black beans)
Frijoles refritos (refried beans)
Lentejas (lentil beans)
Pico de gallo
Queso de cuajo
Sopa de albondiga (meatball soup)
Sopapilla (not typical in Mexico, but common in New Mexico)
Mexican Main Courses
Ancas de Rana al Mojo de Ajo
Albóndigas, Mexican meatballs
Arroz con camarones
Arroz con pollo
Bistec a la Mexicana
Caldo, soup, (generally considered an entree rather than an appetizer) which has many variations, such as:
caldo de pollo, chicken soup
caldo de res, beef soup
caldo de queso, cheese soup
caldo de camaron shrimp soup, typically made from dried shrimp
carne en su jugo, meat and beans in a meat broth
caldo de mariscos, seafood soup, similar to the Italian dish zuppa di pesce. Popularly known as an aphrodisiac[dubious – discuss]
caldo tlalpeño, chicken and vegetable soup with rice, chopped avocado, white cheese, and a chipotle chile pepper
Also see Menudo and Pozole
Camarones al Mojo de Ajo
Carne asada, grilled beef
Carne guisada, stewed beef in spiced gravy
Carne Tampiqueña, Tampico-style of carne asada that is usually accompanied by a small portion of enchiladas (or chilaquiles), refried beans, and a vegetable (often rajas; grilled slices of Poblano peppers).
Chapulines and escamoles
Charales, small fish, basically a type of smelt
Chicharrón and chicharrones
Chiles en nogada
Chili con carne
Chilpachole de jaiba
Cóctel de camarón and other seafood cocktails
Enchilada (red or green)
Fritadas de camaron
Huachinango a la Veracruzana
Pasties, a speciality of Cornwall, adopted as comida tipica of Pachuca, Mexico
Rajas con crema
Sopa de pescado siete mares, a seven-fished bouillabaise popular in the Gulf of California and Pacific areas
Sopa de pollo (chicken soup)
Sopa de tortilla (tortilla soup)
Sonoran hot dog (regional to Sonora)
Taco al pastor
Tortas de…., Small omelettes similar to egg foo yung patties. See also romeritos.
Venado (venison), particularly in the Yucatan.
Agua De Horchata
Café de olla Coffee with cinnamon
Chocolate Generally known better as a drink rather than a candy or sweet
Mexican beer and soft drinks are very popular and are major export products.
Pulque, a popular drink of the Aztecs
Mexican Desserts and Sweets
Arroz con leche, rice with milk and sugar
Carlota de limón
Chongos zamoranos, a milk candy named for its place of origin, Zamora, Michoacán.
Dulce de leche
Ice cream. Pancho Villa was noted as a devotee of ice cream. The Mexican ice cream industry is centered in the state of Michoacan; most ice cream stands in Mexico are dubbed La Michoacana as a tribute to Michoacan’s acknowledged leadership in the production of this product.
Jarritos (spicy tamarindo candy in a tiny pot), as well as a brand of soda
Pan de Acambaro (Acambaro bread), named for its town of origin, Acambaro, Guanajuato. Very similar to Jewish Challah bread, which may have inspired its creation.
Pan dulce, sweet pastries in many shapes and sizes that are very popular for breakfast. Nearly every Mexican town has a bakery (panaderia) where these can purchased.
Pan de muerto, sugar covered pieces of bread traditionally eaten at the Día de muertos festivity.
Paletas, popsicles (or ice lollies), the street popsicle vendor is a noted fixture of Mexico’s urban landscape.
Pastel de queso, cheesecake
Pastel de tres leches (Three Milk Cake)
Rosca de reyes,
Tacuarines, Biscochos, or Coricos